Sardo
For the Sardinian sheep's milk cheese, see Pecorino Sardo.
For other uses, see Sardo (disambiguation).
| Sardo | |
|---|---|
 | |
| Country of origin | Argentina[1] |
| Texture | Hard, granular |
| Fat content | 38% |
| Weight | 4 kg or less |
| Aging time | 90 days (min) |
Sardo is a hard, grating cow's milk cheese that is similar to Pecorino Romano, although the latter is made from sheep's milk and is sharper. Sardo comes from Argentina, and is not to be confused with Pecorino Sardo, another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet which is the inner lining of the fourth stomach of calves and other young ruminants. Therefore, it is not a vegetarian cheese. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish in color and is sold in blocks of about 6.5 pounds (2.9 kg). Sardo cheese meets the U.S. Standards of Identity for cow's milk. It makes a good choice for snack cheeses or for cooking purposes.
See also
References
| ||||||
This article is issued from Wikipedia - version of the Thursday, December 18, 2014. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.